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By Mike Stines, Ph.B. Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent. But these ingredients also make for great grilling especially when you add a touch of chile …

Text and Photos by Harald Zoschke Another one from my new & exciting series “Harald grills everything but his Mom.” You may (or may not) have heard of Turducken. That’s a somewhat unusual dish from the Southern U.S., consisting of a chicken stuffed into a duck, which is in turn stuffed into a turkey. Hence the name, constructed from TURkey, …

NMSU Research Report 763, November, 2008 By Danise Coon, Eric Votava, and Paul W. Bosland Photos by Paul W. Bosland, Dave DeWitt, and Harald Zoschke The New Mexican-type chile is an important ingredient in the Southwestern food industry. Chiles have grown from a regional food for tourists to an important international export. Improvement of New Mexican chile cultivars through breeding …

By Tom Clevenger and David G. Kraenzel Chile has been produced in the Rio Grande Valley for almost 400 years. The following excerpt from the Rio Abajo Press, February 2, 1863, indicates the importance of the crop more than 100 years ago: “Congress takes fifty thousand dollars out of the pockets of the people of the United States to …